SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey; they sit at an altitude of between 100 and 300 metres above sea level, with a south/south-west exposure.

WEATHER TRENDS

The accumulation of rain during the winter period allowed regular germination and, therefore, normal flowering. The grapes did not suffer in terms of fruit set. The seasonal progression from spring to summer was cool and breezy, without the peaks of intense heat reached during July and August.

HARVESTING

Due to this phenomenon, it was necessary to extend the various phases of the harvest, which did not begin until late August. This was also the case for frequent inspections of the earliest grapes, in order to determine and optimise the right harvest time, ensuring optimal polyphenolic and anthocyanin content.

FERMENTATION

Fermentation took place in temperature-controlled steel vats, with 15 days' maceration for both Merlot and Cabernet Sauvignon.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.